Cüneyt OnurThe invisible systems that keep a restaurant running Restaurant technical infrastructure is usually invisible. In a restaurant project, what guests see are the tables, chairs, lighting, materials, colours and atmosphere.
But much of the system that actually keeps a restaurant running stays out of sight.
When ventilation, electrics, water, wastewater, air conditioning, fire systems and kitchen infrastructure are not planned correctly, even the best-designed restaurant runs into serious problems in operation.
That is why restaurant technical infrastructure is not just an engineering matter. It is also one of the core parts of restaurant cost, operational performance and the investment decision. At CO Mimarlık, we build our entire project process on this understanding.
What Does Restaurant Technical Infrastructure Cover?
A restaurant's technical infrastructure is not made up of just a few service lines.
Depending on the nature of the project, the following systems essentially need to be assessed together:
- Ventilation system (including kitchen exhaust and fresh air)
- Hood and flue system
- Air conditioning
- Electrical infrastructure
- Natural gas installation
- Cold and hot water installations
- Wastewater system
- Grease traps and similar wastewater solutions
- Fire safety and related systems
- Refrigeration systems
- Energy and connection infrastructure for kitchen equipment
- Technical requirements of storage and service areas
The critical point here is this:
These systems cannot be designed independently of one another.
As the kitchen grows, the ventilation changes; as the ventilation changes, so does the air-conditioning load. Likewise, as the amount of equipment increases, electrical needs change, and as the kitchen layout changes, water and wastewater points move.
Technical infrastructure is therefore not something to leave to the end of a restaurant project.
Why Is a Restaurant Ventilation System So Important?
In restaurants, ventilation doesn't just mean changing the air inside.
Especially in commercial kitchens, the control of heat, grease vapour, odour, smoke and combustion products must be considered together.
In ASHRAE's approach to commercial kitchen ventilation — kitchen ventilation is likewise a system addressed together with exhaust, fresh air (make-up air: air supplied to replace the air extracted by the exhaust), air conditioning, fire safety and the building's pressure balance.
In short:
"We put in a hood, so the ventilation is done."
is not technically enough.
Imagine a 250 m² Café
A 250 m² café serving mainly coffee, desserts and light food does not have the same ventilation needs as a 250 m² restaurant with heavy hot production.
Even if the area is the same, these will differ:
- kitchen type,
- equipment,
- cooking method,
- capacity,
- opening hours,
- hood type,
- fresh air requirement
— and with them, the ventilation.
A 500 m² Restaurant with Heavy Hot Production
In a kitchen full of grills, fryers, ranges and similar equipment in particular, the need for exhaust increases.
But simply enlarging the exhaust fan is not the solution,
because the extracted air has to be replaced in a controlled way.
Otherwise, unwanted pressure differences arise inside the building and the hood's capture performance drops.
A 1,000 m² High-Capacity Restaurant
In a large restaurant, on the other hand, the kitchen, service area, bar, stores, staff areas and other functions all work together..
At this scale, restaurant technical infrastructure is no longer just "services".
It is part of how the business works.
Restaurant Kitchen Ventilation and Air Conditioning Are Not the Same Thing
This distinction is particularly important.
The air-conditioning system regulates the temperature and comfort conditions of the space where people are.
Kitchen ventilation is aimed at controlling the heat, smoke, grease vapour and pollutants produced during cooking.
The two systems affect each other, but they don't do the same job.
If a large amount of air is being extracted from the kitchen, for example, how much air will replace it, and how, must also be designed.
ASHRAE sources address this through the replacement air / make-up air approach.
The aim here is not just to make up the volume of air.
Correct air distribution, hood capture performance, building pressure and user comfort must be assessed together.
That is why the approach "let's choose a powerful air conditioner and sort out the ventilation later" is not the right order for a project.
A Restaurant Hood and a Flue System Are Not the Same Thing
In everyday use, these two terms are sometimes used interchangeably,
but they are different parts of the system.
The hood is the capture element that helps collect the hot air, smoke and pollutants produced above the cooking equipment.
The flue and exhaust system is the continuation of the system that carries this air away from the building in a controlled way.
So:
Buying a hood is not the same as building a ventilation system.
That is why the hood's type, size, position, filters, duct route, fan selection, discharge point and fresh-air system must be assessed together.
Fire safety is also part of this assessment. In commercial kitchens, grease building up in hood filters and ducts poses a serious fire risk, so filters and ducts need regular cleaning and, where necessary, hood fire suppression systems should be included in the project.
Why Does Commercial Kitchen Ventilation Change Restaurant Cost?
Because the technical need is not just the cost of buying equipment.
In a commercial kitchen, the following need to be planned together:
- hood,
- ducts,
- fan,
- filters,
- fresh-air system,
- electrical infrastructure,
- outdoor connections,
- fire safety,
- shafts and penetrations
— all as one system.
And in some premises, the existing building also has to be altered to install these systems.
That is why the technical infrastructure cost of two restaurants of the same size can differ significantly.
How Is a Restaurant's Electrical Infrastructure Planned?
In restaurants, electrical needs are not just lighting.
In the kitchen, the following create significant electrical loads:
- ovens,
- ranges,
- dishwashers,
- refrigerators,
- deep freezers,
- coffee machines,
- extraction systems,
- air-conditioning systems
— each one adding to the load.
The dining room, bar, till, sound system, security systems and other equipment also consume electricity.
That is why a restaurant's electrical infrastructure can't be planned correctly before the equipment list is known.
It is wrong to assume, for example, that a 250 m² café and a 250 m² restaurant focused on hot cooking have the same electrical needs.
The floor area may be the same; the business is not.
An existing shop's electricity supply is also often not enough for a restaurant. Increasing the contracted capacity requires an application to, and approval from, the electricity distribution company; because this means both time and cost, it should be asked about when choosing the premises.
A Restaurant's Water Installation Is More Than a Sink
In restaurants, water use is spread across:
- the kitchen,
- the dishwashing area,
- the bar,
- WCs,
- cleaning areas,
- the hot water system,
- some special equipment
— each with its own needs.
Especially in busy kitchens, correctly planning hot water capacity and points of use directly affects the business's daily operations.
That is why a restaurant's water installation must be considered together with the architectural plan.
When the position of a piece of equipment changes, for example, it's not just the counter that changes;
water, drainage, electrical and sometimes ventilation connections also need to be reconsidered.
Why Is a Restaurant's Wastewater System Important?
In restaurants, wastewater is more complex than in homes.
In kitchens,
- dishwashing,
- greasy waste,
- heavy use,
- high flow rates,
- equipment drains
require the system to be designed correctly.
That is why simply saying "we'll put a sink here" during the project is not enough.
Instead, drain diameters, falls, connections, equipment positions and any necessary grease trap solutions must be assessed within the project.
If a restaurant is to open in an existing building in particular, the capacity of the wastewater infrastructure should be checked before an investment decision is made.
When Planning a Restaurant's Air Conditioning, the Kitchen Must Be Considered Separately
A restaurant's dining room and kitchen do not share the same thermal conditions.
In the kitchen,
- cooking equipment,
- ovens,
- ranges,
- dishwashers,
- staff movement
generate a significant amount of heat.
In the dining room, guest density, glazing, solar gain and outdoor conditions create different loads.
So a restaurant's air-conditioning system should not be considered on total floor area alone;
the purpose of each area and the loads it generates must be assessed together.
Restaurant Kitchen Design Must Go Hand in Hand with Technical Infrastructure
Kitchen design is not just about making the equipment look good.
The kitchen is the restaurant's production system.
That is why the flow from goods entering storage to preparation, from cooking to service and the return of dishes must be taken into account.
This flow also involves systems such as
- electrics,
- natural gas,
- cold water,
- hot water,
- wastewater,
- ventilation,
- refrigeration,
- fire safety
— all within the same plan.
If natural gas is to be used, the gas project prepared for the commercial kitchen must be approved by the distribution company, and safety measures such as a gas leak alarm must be in place.
If restaurant kitchen design is handled independently of technical infrastructure, the likelihood of later changes increases.
The Same Floor Area, Different Technical Infrastructure
The examples below are not price quotes. They show why the same floor area can have different technical requirements under different business models.
| Area | Example business | Key technical needs |
|---|---|---|
| 250 m² | Café | Bar, light kitchen, electrics, air conditioning, basic ventilation |
| 350 m² | Café + hot kitchen | Stronger kitchen infrastructure, hood, exhaust, electrics |
| 500 m² | Restaurant | Commercial kitchen, heavy electrical load, ventilation, wastewater |
| 700 m² | Large restaurant | Higher capacity, zoning, powerful kitchen and HVAC system |
| 850 m² | Restaurant + bar | Kitchen, bar, dining room, air conditioning and multiple use areas |
| 1.000 m² | Large / multi-functional restaurant | High capacity, multiple technical systems, operations and infrastructure coordination |
HVAC: heating, ventilation and air-conditioning systems.
In short, the key conclusion here is simple:
Within the same floor area, technical needs are determined by what the business produces.
Of course, area matters.
But what kind of business will be set up within that area matters even more.
Restaurant Technical Infrastructure Should Be Checked Before Leasing
One of the most expensive mistakes in a restaurant project is choosing premises on looks alone.
The premises might be very attractive.
But if
- there isn't enough electrical capacity,
- there is no suitable flue route,
- no ventilation solution is possible,
- the wastewater infrastructure is inadequate,
- there isn't enough space for the kitchen,
- the technical systems can't be built,
then the suitability of those premises for the investment needs to be reconsidered.
Restaurant technical infrastructure is one of the things that must be checked before signing a lease.
Why Is It Expensive to Fix the Wrong Technical Infrastructure Later?
Because every change made after a restaurant opens is no longer just a technical change.
It might mean breaking walls, opening ceilings, lifting floors, moving furniture, running new ducts or changing electrical lines,
and each of these affects another system too.
That is why planning technical infrastructure correctly from the start affects not only the initial investment cost but also the cost of changes that might arise later.
In short, a successful project is not about spending a lot of budget;
it is about spending it in the right place.
Why Should a Restaurant Interior Architect Understand Technical Infrastructure?
Because restaurant interior design is not made up of visible surfaces alone.
While designing
- the kitchen layout,
- the service flow,
- guest circulation,
- fixed furniture,
- ceilings,
- lighting,,
- material choices,
a restaurant interior architect must also consider how these intersect with the technical systems.
When designing an attractive ceiling, for example, it must not be forgotten that ventilation ducts, electrical cables, sprinkler lines and other technical systems may run through the same ceiling.
In short, restaurant interior architecture and technical infrastructure are parts of the same project.
When Should Technical Infrastructure Be Included in the Investment Budget?
When preparing a restaurant investment budget, technical infrastructure should not be seen as an item to add later.
On the contrary, at an early stage of the cost study,
premises + business model + capacity + kitchen + technical infrastructure + restaurant interior architecture + construction
should be assessed together.
In our experience with restaurant projects, technical infrastructure accounts for roughly 10% to 20% of the total investment. We explain how this ratio comes about, and the other items in the budget, in detail in our article on the cost of opening a restaurant as well.
This approach gives a more accurate view of the initial investment budget, so you also spot the wrong choice of premises or costly later revisions in advance.
When Should Decoration Costs Be Calculated When Opening a Restaurant?
Last.
Because the visible part of a restaurant investment is only part of the total investment.
First, you need to check whether the premises are technically suitable.
Then the kitchen and operations required by the business model need to be defined.
Next, the technical infrastructure needs to be resolved.
The cost of materials, furniture and decorative surfaces becomes final as these decisions are settled.
But this doesn't mean design is left until last. Restaurant interior architecture is part of the process from the choice of premises onwards: the position of the kitchen, the service flow, the systems that will run through the ceiling and how guests will experience the space are all resolved together, at the same table. What is left until last is not the design, only the final cost of the surfaces.
That is why, in most projects, we settle the cost calculation in this order:
premises → business model → kitchen → technical infrastructure → surface and material items
The core approach is this:
"Calculate the premises first. Then calculate the business. Then calculate the system. Calculate the visible surface last."
Conclusion: Restaurant Technical Infrastructure Shapes the Visible Space
If the invisible system is set up wrongly, the visible space won't work properly.
In a restaurant investment, cost can't be calculated on floor area and visible surfaces alone,
because ventilation, kitchen exhaust, electrical infrastructure, water and wastewater installations, air conditioning and kitchen design directly affect the real cost of the investment.
That is why good restaurant interior architecture doesn't just produce a space that looks good.
It also builds a coherent system that responds to the space's business model, kitchen, technical infrastructure and operations.
Assess Your Restaurant Project's Technical Infrastructure Before Leasing the Premises
At CO Mimarlık, for more than 30 years we have treated location selection, restaurant interior architecture, restaurant kitchen design and technical infrastructure in restaurant projects not as separate matters but as parts of the same project.
So let's assess your project's technical and architectural requirements together before you lease your premises or finalise your investment decision.
Let's discuss your restaurant project →
Frequently Asked Questions About Restaurant Technical Infrastructure
Scope and Ventilation
Technical infrastructure covers ventilation, the hood and flue system, electrics, natural gas, cold and hot water, wastewater, air conditioning, fire safety, refrigeration and the connections kitchen equipment needs. Because these systems affect one another, they must be planned together with the restaurant's business model and kitchen layout.
A ventilation system controls heat, smoke, grease vapour and odour, especially in commercial kitchens. But extracting air alone is not enough: if fresh air isn't supplied in a controlled way to replace it, pressure differences arise in the building and the hood doesn't work efficiently. Exhaust, fresh air and air conditioning must be designed together.
No. Kitchen ventilation focuses on controlling the heat and pollutants produced during cooking, while air conditioning regulates the temperature and comfort of the space. The two systems affect each other: as more air is extracted from the kitchen, the air-conditioning load changes. That is why both must be addressed together at the start of the project.
No. The hood is the element that captures the hot air and pollutants above the cooking equipment; the flue and exhaust system carries this air away from the building through ducts. A hood alone doesn't solve ventilation. Because grease building up in filters and ducts poses a fire risk, regular cleaning and, where necessary, a suppression system should also be planned.
Electrics, Natural Gas and Water
Equipment such as ovens, ranges, dishwashers, refrigerators, coffee machines, ventilation and air conditioning creates a significant electrical load, so a restaurant's electrical infrastructure can't be planned soundly before the equipment list and kitchen layout are known. An existing shop's electrical capacity is often not enough; because increasing it requires the distribution company's approval, this should be clarified before leasing.
If natural gas is to be used in a commercial kitchen, a separate gas project must be prepared for the kitchen and approved by the gas distribution company. Safety measures such as a gas leak alarm are also part of the system. Because the gas line changes when the equipment layout changes, natural gas must be planned together with the kitchen design.
Water installations are not just sink connections. The kitchen, dishwashing area, bar, WCs, cleaning areas and hot water needs must be assessed together, and in busy kitchens drain diameters, falls and grease trap solutions also matter. When equipment moves, the cold water and wastewater connections change too.
Leasing, Kitchen Design and Interior Architecture
Before leasing, electrical capacity, the flue and ventilation route, the availability of natural gas, clean water capacity, wastewater infrastructure and the space needed for the kitchen should be checked. A space looking good doesn't mean it is technically suitable for a restaurant. To assess the premises' fit for the business from other angles too, see our article on choosing a restaurant location as well.
It's possible, but every change made after opening is expensive. A new duct or electrical line, for example, means breaking walls, opening ceilings, lifting floors and moving furniture, and a change in one system often affects the others too. Planning technical infrastructure correctly from the start significantly reduces the cost of later revisions.
Kitchen design is not just the placing of equipment. Alongside the flow of storage, preparation, cooking, service and dishwashing, the needs for electrics, natural gas, water, wastewater, ventilation and refrigeration must be resolved in the same plan. When the kitchen and technical infrastructure are designed separately, the likelihood and cost of later changes increase.
Restaurant interior architecture is not an aesthetic layer added on top of technical systems afterwards. Ceilings, fixed furniture, lighting, the kitchen, service areas and guest circulation work hand in hand with technical systems; a designed ceiling, for example, also has to carry ventilation ducts, electrical lines and sprinkler pipes. That is why restaurant interior design must take technical infrastructure into account from the very start.
Technical Sources
ASHRAE — American Society of Heating, Refrigerating and Air-Conditioning Engineers
A professional body producing international technical standards and engineering resources on commercial kitchen ventilation, HVAC systems, air movement, fresh air, exhaust and building systems.
RICS — Royal Institution of Chartered Surveyors
A professional body publishing international professional standards and guidance on building costs, cost planning, project management and life-cycle costs.
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